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Pastel de Nata (Portuguese Custard Tarts) Recipe

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Pastel de Nata, or Portuguese Custard Tarts, are deliciously flaky puff pastry shells filled with a silky cinnamon and lemon-infused custard. This traditional recipe yields beautifully blistered, caramelized tops and creamy interiors, perfect for a classic treat served warm and optionally dusted with cinnamon and powdered sugar.

Ingredients

Scale

For the pastry:

  • 1 sheet frozen puff pastry, thawed
  • Flour for dusting

For the custard filling:

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) all-purpose flour
  • 1 1/4 cups (300ml) whole milk
  • 1 cinnamon stick
  • Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith)
  • 6 large egg yolks

For serving (optional):

  • Ground cinnamon for dusting
  • Powdered sugar for dusting

Instructions

  1. Prepare the pastry shells: Roll out the thawed puff pastry on a lightly floured surface into a thin rectangle. Then, roll it up tightly from one short end to the other, similar to a jelly roll. Slice the rolled pastry into 12 equal pieces.
  2. Shape pastry in muffin tin: Place each slice cut-side down into individual cups of a muffin tin. Use your thumbs to gently press and stretch the dough evenly into the base and sides of each cup, forming the tart shells.
  3. Make the custard base: In a saucepan, whisk together the sugar, flour, and a small portion of the milk until a smooth paste forms. Add the remaining milk, cinnamon stick, and lemon peel. Cook over medium heat, stirring constantly, until the mixture begins to simmer and thicken slightly.
  4. Steep flavors: Remove the saucepan from heat and let the mixture steep for 10 minutes, allowing the cinnamon and lemon to infuse the milk.
  5. Combine egg yolks: While the custard mixture is steeping, whisk the egg yolks in a separate bowl. Remove the cinnamon stick and lemon peel from the milk mixture, then slowly pour the warm milk mixture into the yolks, whisking continuously to temper the eggs.
  6. Strain the custard: Pass the custard through a fine mesh sieve to ensure smoothness. Allow it to cool slightly before filling the tart shells.
  7. Preheat the oven: Set your oven to 500°F (260°C), or the highest safe temperature available for your oven, to achieve the characteristic blistered tops.
  8. Fill and bake: Pour the custard into each pastry shell, filling about three-quarters full. Bake for 12 to 15 minutes until the custard puffs and the tops develop traditional browned, slightly blistered spots.
  9. Cool and serve: Let the tarts cool in the tin for 5 minutes to set, then transfer them to a wire rack. Optionally dust with ground cinnamon and powdered sugar before serving.

Notes

  • Using a high oven temperature is key to achieving the iconic caramelized and slightly charred custard tops.
  • Do not discard the cinnamon stick and lemon peel after steeping; they help infuse flavor but should be removed to avoid bitterness and texture issues.
  • Thoroughly pressing and stretching the pastry into the muffin tin prevents shrinking and ensures an even crust.
  • The custard can be strained and cooled slightly ahead of time, but fill and bake promptly for best results.
  • Serve tarts warm or at room temperature for optimal texture and flavor.

Keywords: Pastel de Nata, Portuguese Custard Tarts, Puff Pastry Custards, Traditional Portuguese Dessert, Cinnamon Lemon Custard, Caramelized Custard Tarts

Find it online: https://bakedbylisa.com/pastel-de-nata-portuguese-custard-tarts-recipe/